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Frittata Recipe – Frittata with Chorizo and Caramelised Onions. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 3 votes

Frittata Recipe with Chorizo and Caramelised Onions – Weekend Eggs

This frittata recipe with chorizo and caramelised onions is a great weekend eggs recipe, perfect for breakfast with a crunchy baguette or brunch with a light salad, and it will leav you with leftovers that are great warmed up or served at room temperature.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Italian
Servings: 8
Calories: 215kcal
Author: Terence Carter


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 brown onions thinly sliced
  • 1 garlic clove crushed
  • 80 g fresh chorizo sausage cut into rounds 1 cm wide and then into 8 pieces
  • 8 extra large eggs
  • ½ cup of full fat milk
  • 1 sprinkle of grated Parmigiano-Reggiano cheese
  • 1 bunch of spring onions
  • Mixed salad leaves
  • 1 handfuls of cherry tomatoes
  • 1 splash of classic vinaigrette


  • Heat a dash of the oil in a medium non-stick oven-safe frying pan over medium heat. Add the chorizo and sweat until they’re slightly coloured and released plenty of oil.
  • Remove the chorizo leaving the oil. Add the rest of the oil and the butter and as it melts add the onions and coat with the chorizo oil and butter mixture. Add a little salt and cover the pot and sweat the onions for 15 to 20 minutes.
  • Remove the lid and lower the heat to as low as possible. Stir the onions then leave until they are dark brown. Add a little more salt.
  • Break the eggs into a bowl and very lightly whisk. Add the milk to combine and add a little salt and pepper and the cheese.
  • Preheat your grill to high. Add the chorizo and gently tip in the eggs and use a silicon spatula to combine the mixture. Cook for 4-5 minutes or until the edges of the frittata start to come away from the pan.
  • Place the frittata under the grill. Cook for a further 5 minutes. The top of the frittata should be set and golden brown. If it’s still a little ‘wobbly’ put some aluminium foil over the top of the frittata and continue to cook until set.
  • Serve slices warm with the mixed salad.


Serving: 1g | Calories: 215kcal | Carbohydrates: 9.5g | Protein: 11.3g | Fat: 14.3g | Saturated Fat: 4.5g | Polyunsaturated Fat: 9.8g | Trans Fat: 0g | Cholesterol: 253mg | Sodium: 239mg | Fiber: 1.9g | Sugar: 3.6g